Reply to "looking for a good bacon brine recipe."

Thanks Mike. I've always been wary of cold smoking unless the product is kept "cold" i.e., under 40 degrees F, if you let it smoke for 8 hours. Maybe the dry cure helps preserve it, but I have my doubts. Plus, I don't really have a way to generate smoke in that environment. When I try it, I'll probably do the lowest smoke temp I can get in my AQ, and check frequently because I agree rendering fat would be bad.

When I do salmon, I set the smoker for 200 and it takes the fish about 80 - 90 minutes to get to 145 internal. I think I can keep the belly below 150 for a few hours at my lowest setting, but I will be experimenting, which after all is all the fun.

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